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Clouds at Sunset Recipe

Clouds at Sunset Recipe photo by Taste of Home

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We gave a weather-themed birthday party for my brother, who constantly keeps an eye on conditions. It was fun to come up with appropriate names for some of his favorite recipes. Fluffy garlic mashed potatoes and carrots became Clouds at Sunset. They're topped with a gravy of ground beef and peas we called Pea Soup Fog for the occasion. -Ndara Pike, Tempe, Arizona

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Clouds at Sunset Recipe

Prep: 45 min. Cook: 20 min.

Yield: 6 Servings

45 20 65

Ingredients

4 large potatoes, peeled and quartered
6 large carrots, cut into 1-1/2-inch pieces
2 to 3 garlic cloves, peeled
1/2 cup milk
1/4 cup butter, softened
Salt and pepper to taste
PEAS SOUP FOG:
1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup finely chopped onion
2 tablespoons cornstarch
1-1/2 cups milk
1 package (10 ounces) frozen peas, thawed
1/2 teaspoon beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Place potatoes, carrots and garlic in a saucepan; cover with water. bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until vegetables are tender. Drain; reserving 1/2 cup cooking liquid.
In a bowl, mash potatoes, carrots and garlic. Beat in milk, butter, salt and pepper until light and fluffy. Set aside and keep warm.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add reserved cooking liquid. Combine cornstarch and milk until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas, bouillon, salt and pepper. Cook for 2-3 minutes or until heated through. Serve over mashed potatoes. Yield: 6 servings.

Originally published as Clouds at Sunset in Taste of Home April/May 2000, p37

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Clouds at Sunset

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Reviewed on Mar. 12, 2011 by tforbes1975

The recipe is good, you need to add a few extra spices to get the flavor you like, but besides that it is good.

Reviewed on May. 12, 2010 by xicota

I made this recipe when it first appeared in TOH several years ago. I liked it, and I think I may make a few changes when I serve it again. The meat mixture was a tad bland, so I'll add some garlic powder and steak seasoning. I'd also like to try using sweet potato in place of the carrots.